vegan Umami Ramen

Broth

• 1-2 Tbsp sesame oil
• 2 big Onions
• 2-3 garlic cloves
• 1 piece ginger (ca. 3-4 cm)
• 30 gr dried shitake mushrooms
• 2 l water
• 4 tsp <strong>Knorr UMAMI</strong>
• 4 tsp bouillon powder/paste
• 4 Tbsp tamari- or soy sauce
• 4 tsp white Miso paste

Toppings

• 500 gr vegan ramen noodles
• 2 pieces Pak Choi
• 1 can organic corn
• 2 carrots
• 250 gr fresh shitake mushrooms
• sprouts, cress, spring onions
• 250 gr Tofu (firm)
• 1 tsp starch
• 1 tsp Knorr Umami
• 2-3 Tbsp tamari- or soy sauce
• 2 Tbsp sesame oil

Broth

1. Peel onions and cut roughly, chop garlic and ginger
2. Heat the oil in the pan and sauté the onions, garlic and ginger
3. Add the dried mushrooms and fry briefly
4. Add the water and add the spices (except for the miso paste)
5. Boil briefly and then simmer over low heat and covered 1-2 hours
6. Sift and just put the broth back in the pot, stir in the Miso paste and, if necessary, season with Knorr UMAMI

Topping

1. Prepare the Ramen noodles according to the package instructions
2. Slice the carrots, quarter the pak choi and add to the ramen cooking water and blanch briefly
3. Dice the tofu, mix with the starch and the umami spice and bake in the sesame oil - remove
4. Fry the shitake mushrooms in the tofu pan and add some tamari- or soy sauce
5. Divide the broth into bowls and add the toppings as desired - serve with sprouts, sesame seeds and spring onions